Friday, January 10, 2014

Vegan Butternut Squash, Kale, & Chickpea Soup

Original recipe that inspired this post can be found here.

If the cold weather is bringing you down, this amazing vegan Butternut Squash, Kale, & Chickpea Soup will absolutely warm you up. I can honestly say this is my favorite soup of all time. I stumbled upon this recipe a few years back and have been making it a few times a year ever since. This is one of those soups that will leave you feeling satisfied and healthy. The first time I made the soup, I followed the above recipe exactly and I loved it. Since then, I've made a few of my own tweaks and have compiled the best below:


  • 2-3 tablespoons extra-virgin olive oil
  • 1 large onion (original recipe calls for yellow, but I've used red as well) chopped
  • 1/4 - 1/2 of a butternut squash, peeled and cubed (or you can use 2-3 sweet potatoes peeled and cubed)
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons of red Thai curry paste
  • 1 cup uncooked wheat berries or quinoa rinsed (original recipe calls for farro, wheat berries, spelt berries, or kamut)
  • 8 cups of vegetable broth (usually equates to two boxes if you're buying pre-made)
  • 2 cups of uncooked chickpeas (or one can of pre-cooked chickpeas rinsed and drained)
  • 1/2 roasted red pepper finely chopped (I have also used fresh red pepper)
  • 2/3 bunch of green kale chopped (original recipe calls for 1/2 bunch, but I think this is the best part of the soup, so use as much as you'd like honestly)
  • 1/2 teaspoon cayenne pepper

  1. In a large pot, heat olive oil over medium-high heat.
  2. Stir in onions and butternut squash (or sweet potatoes) and a large pinch of salt. Saute for 5 minutes, stirring occasionally, until the onions begin to soften.
  3. Stir in the Thai curry paste until butternut squash and onions are coated and the curry is fragrant (about a minute).
  4. Add the uncooked wheat berries (or your grain) and the vegetable broth. (If cooking grains separately, leave out until step 6.)
  5. Bring to a boil, then set a timer for 30 minutes and cover the pot, reducing the heat to a simmer.
  6. After 30 minutes, uncover the pot and add the chickpeas and red pepper. Taste and season with salt and pepper as needed. If using cooked grains, add them now. Cover and let simmer for another 20 minutes.
  7. Uncover the pot and add in the kale and cayenne pepper. Stir kale around until its color deepens to a bright green (about a minute).
  8. Serve and enjoy!

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